Bigwigs in barbecue
Date: Jul 02 2018
| Blog & Consumer ConnectionThe Culinary Center recently hosted the annual Brand Ambassador Summit, welcoming chefs from all over the country, including a handful of barbecue specialists.
Posts by CAB Cattle Crew :
News Release: California rancher chairs CAB Board
Date: Jun 22 2018
| About the brand & News ReleaseWhen California rancher and Certified Angus Beef LLC (CAB) Board chairman David Dal Porto steps into a meeting room, he carries experience, a broad perspective on beef and pride in his own Angus herd.
From the beginning
Date: Jun 13 2018
| Blog & Consumer ConnectionIn late April, a few CAB staffers (including me) and 40 chefs gathered in the Amarillo area of Texas for CAB Chef Tour. It’s an impressive affair, one where our education team goes above and beyond.
The Kansas coincidence
Date: Jun 08 2018
| BlogDriving from Kansas to Ohio, farmland stretches out to the north and south of Interstate 70. Rolling hills that remind me of home soon begin to climb higher, and trees grow thicker alongside streams.
K-Stater interns with CAB
Date: Jun 01 2018
| About the brand & News ReleaseWriting for The Agriculturalist and The Collegian at K-State, and special projects with High Plains Journal, have prepared Moyer to bring experience and enthusiasm to her work.
Beef chain in the backyard
Date: May 21 2018
| Blog & Consumer ConnectionI’m in the passenger seat of a Ford pickup backed up to a large animal veterinarian’s practice. I’m in a border town of Wyoming and Idaho about to unload a horse off a trailer. I’m with Jim Benedict and it’s an adventure, because that just seems to be his life.
A heritage of quality
Date: May 16 2018
| Big Thinkers & BlogThe first thing we talked about was how dry the winter had been. It was mid-April and the Kansas prairie didn’t look a day after January.
What the dairy farm taught me about quality beef
Date: May 11 2018
| BlogWhether it is beef or dairy, the producers care about attaining a high level of quality and that requires a high level of management.
From average to elite
Date: Apr 26 2018
| Breeding Technologies & EPDs & News ReleaseThe cow-calf world knows two distinct groups, often mutually exclusive, says Ryan Noble, of Yuma, Colo. “On one hand, we have the high-octane, high-input, high-production, high-return operations that are geared to go big,” he says. “Put on the gas. You get what you pay for.”
Around the Round
Date: Apr 18 2018
| Consumer Connection & News ReleaseImagine your job is to sell beef as a menu solution, beyond the classic presentations of prime rib,
filet mignon, strips and sirloin. Those are known for tender, flavorful and juicy steaks, but also known for
hefty price points. Could your job include exploring new cuts and applications from the underutilized
round?